These cauliflower buffalo bites are the perfect healthy twist on a classic football favorite. You’ll get all of the flavor and satisfaction, but none of the guilt or fatty food coma. Crispy, spicy, sweet, and saucy, these will be a surefire hit with vegans and meat-eaters alike. They’re gluten free too, and perfect for when you need to cook for a crowd with myriad dietary restrictions. Make up a double batch for your football Sunday gatherings, and let the compliments roll in!
Serves 4-6 as an appetizer
Total Time: 1 hour
For the Wings:
1 cup unsweetened almond milk
3/4 cup all-purpose flour (or substitute gluten-free flour of your choice)
2 teaspoon garlic powder
2 teaspoon onion powder
1 teaspoon dried parsley flakes
1 tsp of paprika
1/4 tsp sea salt
1/4 tsp ground pepper
1 head of cauliflower, broken into bite size florets (trim off any leaves)
For the Sauce:
2 tablespoons vegan butter (try Earth Balance)
2 tablespoons maple syrup or honey
1 cup Frank’s Red hot sauce (or your favorite “wing” or buffalo sauce)
1 cup Vegenaise (or your favorite vegan mayo)
2 tablespoons chopped basil
2 tablespoons chopped parsley
1 scallion, white and green parts, minced
1 garlic clove, finely minded or microplaned
1-2 tablespoons lemon juice
Salt and pepper, to taste
Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
First, make the dipping sauce. Whisk together all the dipping sauce ingredients, and refrigerate until you use it.
In a large bowl, whisk together the almond milk, spices, and salt and pepper until smooth. Working one at a time, dip each cauliflower floret into the batter, being sure to get it into all the crevices. Tap off any excess batter, using the edge of the bowl if needed, and set on the baking sheet.
Bake the battered cauliflower for 25 minutes (it should look slightly golden and crispy in places).
While the cauliflower bakes, melt the butter, honey, and hot sauce together in a small saucepan. Remove from the heat and set aside.
Once the cauliflower has baked for 25 minutes, transfer it all to a large bowl, pour over the hot sauce mix, and gently toss so they’re all coated.
Place the sauced cauliflower back on the baking sheet, and bake for another 15 minutes. If you have extra sauce, you can use it to baste the cauliflower half way through cooking.
Broil for a minute if needed, to get it really crisped and golden.
Serve the bites while they’re hot, with the prepared dipping sauce, and extra hot sauce if desired. Enjoy!
Note: If you use a different type of gluten free flour, be sure to watch the cauliflower carefully as it bakes. Cooking times may differ. These also taste best right out of the oven.
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